Lemon kisses

Who could resist a kiss? These dainty melt-in-the-mouth biscuits make a scrumptious addition to an afternoon tea spread

Prep: 30 mins Cook: 12 mins Ingredients:

200g soft butter

140g caster sugar

1 egg yolk

1 tsp vanilla extract

zest 2 lemons, juice 1

280g plain flour, plus a little extra for rolling

½ jar good lemon curd (we used Tiptree)

140g icing sugar, sifted

Method:

1-Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour – you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.

2-Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.

I am totally in love with apples and bread pudding. That’s why I made a caramel apple bread pudding for my first Improv Challenge. This new version takes it to a new level because the bread itself had apples baked into it and then I topped it with cinnamon covered sauteed apples. I had to eat a bowl of the apples by themselves while the rest of the gang devoured the pudding. I didn’t feel deprived at all. The apples were delicious! I am only giving you the sauteed apple recipe here, because I used the same basic recipe for this apple bread pudding as in the caramel apple bread pudding.

Author: Frugal Antics of a Harried Homemaker Ingredients: 5 cooking apples, peeled, cored and thickly sliced½ cup butter⅓ cup agave nectar2 tsp cinnamon¼ tsp salt Instructions: Heat butter in a skillet until melted. Add the apples and cook until soft and slightly translucent. Add the agave, cinnamon and salt. Continue cooking a few minutes more so that the butter and agave thicken a bit.